Your Favorite Way to Cook a Steak?

a reply to: yeahright

You are a mad man.

a reply to: bigfatfurrytexan

Not crazy enough to do that with a real quality cut like porterhouse or thick cut ribeye (prefer the reverse sear for that), but it makes short and tasty work of a flank steak. The key is, use lump charcoal or hardwood coals, for sure no lighter fluid or "match light" stuff. Use an area of coals twice as large as the meat you're cooking so you can flip the meat onto live fresh coals.

Blow the excess ash off the coals before beginning and season with salt only. No flare ups because the meat limits the amount of oxygen getting to the coals. A surprisingly limited amount of ash will adhere to the meat which is easily brushed off.

It's just another option and good to have in the arsenal. I've also cooked 3/4" NY strips that way.

There's very little legitimate cooking type stuff you could potentially do to a beefsteak that would make me not eat it.

a reply to: yeahright

I have done striped bass like that. Just clean it, put a bit salt on the inside, and throw it on the coals.

Never thought about doing it with beef.....but next time I am going to camping, i foresee us having steaks.

ETA: I would suspect that the high heat would make the perfect skirt steak. Finish with some lime, avocado, and pico de gallo....you just gave me a great idea.

Bison steaks (doesn't matter what cut) marinated in olive oil, pepper, greek seasoning, Bullseye bbq sauce, and California salad dressing sauce (yes, that's right salad dressing). The flavour combo is crazy delicious. I like to marinate my meat in the fridge overnight.

Grilled outdoors over an open flame (any kind of flame will do) a few minutes on each side with the marinade coating nicely crisped right onto the meat.

Salad dressings make for great addition to marinade sauces because of the vinegar... vinegar breaks down the tough meat fibers. A bit of milk is also great to use in a marinade, the enzymes in milk break down the meat fibers the same way an acidic liquid (vinegar, apple juice, etc) would. It's one of the secrets of why people use a milk egg wash for breaded meat coatings - the milk tenderizes the meat and the egg acts like a glue.

We get our bison meat (hamburger, steaks, sausages) from a local bison farmer.

The hearty natural meaty flavour of bison has pretty much spoiled us for anything else, I no longer buy beef from the grocery stores.

a reply to: CranialSponge

i love me some bison....but its too lean.

a reply to: bigfatfurrytexan

i love me some bison....but its too lean.

Ah, but bison meat is so flavourful there's no need for the fatty parts. Even with a nicely marbled beef cut from the grocery store, the strength of flavour pales in comparison.

And I find bison to be far more tender and juicy.

The bison hamburger we buy is cut with bison fat and equates to what a standard lean ground beef would be from the grocery store.